Mince the rosemary, salt and pepper together to obtain a coarse mixture. Press the garlic, remove the heart and cut the slices in half (or quarters if they're big). Season it with the mixture,
With the tip of a sharp knife, cut through the thickest parts of the thigh, reaching very deep. Season the meat by kneading it first with olive oil, then the mixture. Place the probe in the meat
Smart Cooking automatic option
Select the program Smart cooking - Veal - Lamb leg, place the meat on a 50mm baking tray and the supplied grill and place it on the second shelf of the oven. Once cooked let the meat rest for at least 15 minutes before serving.
